Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

Method

Cook the potatoes in a large pan of salted water until just tender, about 10-15 mins. Meanwhile, whisk together the olive oil, mustard and lemon juice in a large bowl. Drain the potatoes and leave to cool for 5 mins, then tip into the bowl along with the spring onions. Toss everything until the potatoes are well coated. Leave to cool. The dish will keep in a covered container in the fridge for up to 2 days.

Really simple, but really tasty. This will be a staple salad dish in future. As others suggested, I used less lemon than the recipe stated.

nikkinoodle40

11th Jul, 2013

Very good. Will keep as a favourite, lovely and tasty

pipnjambo

6th Jul, 2013

Added grilled crumbled parma ham and it was fantastic, will be making again.

martianpoolwoman

30th May, 2013

This is a lovely recipe and very impressive for a buffet occasion. It is not as heavy as having a thick mayo dressing.
We add some cooked bacon pieces.

squirrelnutkin10

21st Aug, 2012

4.05

Simple and delicious, although I agree with the comment earlier that a tablespoon of mustard and the juice of a whole lemon was a bit too much; I will use half a lemon next time. Everyone enjoyed it though and I shall certainly make it again.

whizzkid21150

26th Jul, 2012

5.05

It doesn't get any simpler than this and it is really delicious. I like the idea of someone's suggestion of including bacon - must give that a try.

sylvia

2nd Jan, 2012

4.05

Really liked this. As others I omitted the spring onions and added bacon and garlic. Will be making this again.

chamberlain-clark

25th May, 2011

5.05

I now use this basic dressing for cous cous salads as well as potato salad. I used 1 crushed garlic clove in the absence of spring onion and think it was even better! Simple, but Very tasty!

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